ABSTRACT
The article provides analytical screening of biotechnological facilities in the food industry. Presents the basic areas of application of biotechnology research and development, described the feasibility and relevance of the use of genetic engineering, specialized strains of microorganisms and enzyme preparations in the production of food products with functional directivity highest level of quality and safety. Are formulated the most important requirements and selection criteria for the biotechnological component for the various areas of the food industry. Summarizes the scientific achievements of biotechnology and genetic engineering, which promote the development of innovation in creating products for a healthy diet, make it possible to realize the potential of of this direction.
